Rhubarb season has just started, and the fresh reddish stalks are hard to resist. As I was about to bake a quick apple and maple cake, it only felt right to reduce the amount of apples, and mix in some rhubarb instead. Apples and rhubarb mix so well together, and both pair beautifully with maple flavor and aroma – so the mix of all was very promising.
Using oil instead of butter, along with hard apple cider, gave this dairy free cake a light and fluffy texture. The addition of cinnamon and vanilla enhanced the maple syrup aroma, while a small amount of maple sugar, that was sprinkled on top of the batter, created an aromatic and crunchy layer.
This light and moist cake is ideal for serving as part of a weekend brunch, as a light dessert, with a scoop of ice cream on the side, or as a tasty snack any time of the day. Try it and enjoy.
* For best results, use only pure real maple syrup, not any fake “maple” substitutes.
* Maple sugar has wonderful aroma, and can be found in specialty stores or online. If you can’t find it, use light brown sugar instead.
Prep time: 20 minutes
Baking time: 40 minutes
3-4 rhubarb stalks
2 medium apples
3 L eggs
¾ cup sugar
½ cup oil
½ cup hard apple cider
1 tsp cinnamon powder
1 tsp vanilla paste
¼ cup maple syrup (see notes)
2 cups flour
1 Tbs baking powder
¼ tsp salt
¼ cup maple sugar (see notes)
- Preheat the oven to 350F (175C). Line a 9”x13” (23×33 cm) pan with baking paper.
- Cut off the rhubarb ends, then slice the stalks roughly. Measure 3 cups. Peel and core the apples, and cut into small cubes.
- In a large bowl, whisk the eggs and sugar until foamy. Add the oil and mix again. Add the cider, cinnamon, vanilla and maple syrup, and mix well.
- Add the flour, baking powder and salt, and mix lightly to combine.
- Add the rhubarb and apples, and mix in with a spatula. Pour the batter into the lined pan and level the top with a spatula. Sprinkle the maple sugar on top.
- Bake for 40 minutes, until the top is golden brown, and a toothpick inserted into the cake comes out almost clean (the cake should be moist).
- Place the pan over a rack, to cool to room temperature. Transfer the cake, using the baking paper, onto a cutting board, and cut into 20 squares. Serve at room temperature.